2. Objectives Discuss safe ways to store poultry and eggs at home.
 List primary poultry and egg food safety factors related to temperature.
 Identify the best methods for storing leftovers.

3. Vocabulary Spoilage: The process of perishable foods decaying.
 Danger Zone: Between 40ºF and 140ºF where bacteria grows best.
 Leftovers: Food that has already been cooked, stored in the refrigerator or freezer, and then re-heated.

4. Objective 1
Discuss safe ways to store poultry and eggs at home.
Perishables and meats should immediately be refrigerated or frozen as soon as they are bought.
Poultry should either be stored in freezer or bottom shelf of the refrigerator, away from ready to eat foods.

5. Objective 1
Keep the package on a plate to keep the juices from dripping in the refrigerator.
Eggs should be stored in the original container.
Keep all perishable foods chilled until serving time.

6. Objective 2
List primary poultry and egg food safety factors related to temperature.
The Danger Zone is why the cold foods stay cold and the hot foods stay hot.
Keep a thermometer in the refrigerator and make sure it is no warmer than 40 °F.

7. Objective 3 Identify the best methods for storing leftovers.
Deadline is 1 hour to put away egg or poultry leftovers in refrigerator or freezer.
Should reach 40°F or below within 2 hours after cooking to prevent the food from entering the Danger Zone and being contaminated.

8. Objective 3
Egg and poultry leftovers should be divided into small portions and put into airtight containers.
Label the container with the name and date before placing in the refrigerator or freezer.

9. Summary Eggs and poultry products need to be stored safely at homes.
Temperature is important with poultry and eggs, make sure they are not in The Danger Zone.
Leftovers need to be stored correctly for them to be safely consumed.